Name: Classic Sage Stuffing
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: ½ cup unsalted butter; ⅓ cup celery (chopped small); 1½ cups yellow onion (chopped small); 2 tbsp dried ground sage; 1 tbsp dried ground thyme; 1 tbsp celery salt; 1 tsp sea salt; 1 tsp freshly cracked black pepper; 8 cups bread (day-old cubed); 2 cups homemade turkey stock (or chicken stock); ½ cup fresh parsley (chopped)

Preheat oven to 350°F (175°C).
In a large skillet, melt butter over medium heat.
Add celery and onion and cook for 3-5 minutes or until fragrant and onions are translucent.
Mix in sage, thyme, celery salt, salt and pepper. Add turkey broth and stir to mix. Remove from heat.

STUFFING A TURKEY

After tossing bread with butter and herb mixture, stuffing the turkey cavity loosely with stuffing.
Cook turkey to an internal temperature of 180°F (82°C) in the thigh. Stuffing in the cavity should read a temperature of at least 165°F (74°C) when fully cooked.
Once fully cooked, allow your turkey to rest for 20 minutes before carving/removing the stuffing.

STUFFING ON THE SIDE

In a 9×13 baking pan, arrange bread cubes.
Pour butter and herb mixture over and mix to fully coat. Toss in parsley and cover loosely with foil.
Cook for 1 hour covered. Stuffing should read a temperature of at least 165°F (74°C) when fully cooked.